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Thai Chicken Cabbage Soup

Thai Chicken Cabbage Soup

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
KLEENESTAR

KLEENESTAR

This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
  2. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
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Reviews

Brown Sugar Girl
67

Brown Sugar Girl

11/12/2007

This was pretty good...my first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it!

Dianemwj
46

Dianemwj

8/23/2007

This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the broth while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local international market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. I used about a cup of teeny, tiny, skinny Fideo noodles. The result was delicious. DH put too much chile sauce in his serving, and complained about the heat, but that was his own silly fault. We both really liked this. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe!

MissFern
42

MissFern

2/5/2011

This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Update: I've made this recipe a bunch of times now, and by far the best is with garlic chili sauce (in the jar with a green lid). Also, it's better without noodles - they get mushy in leftovers.

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